This soup may be made in either a microwave oven or in a
pot on a stovetop.

Preheat vegetable stock. Peel, rinse, and chop the
parsnips into small pieces. Wash and chop the celery stalks. Add parsnip
and celery pieces to soup pot. Add the ginger and curry powder.

Cook until parsnips and celery begin to soften, then add
the rolled oats and stir. When parsnip and celery pieces are tender, puree
part of the soup in a blender, add back to soup pot and reheat. Or, if
desired, puree all the soup, a few cups at a time, and reheat.
(To enlarge the photo of the
parsnip curry soup prior to
pureeing in the blender, click on the photo or link

Serve and enjoy!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):
'Then God said, "I give you every seed-bearing plant on the face of the whole earth
and every tree that has fruit with seed in it. They will be yours for food. And to
all the beasts of the earth and all the birds of the air and all the creatures that move
on the ground-- everything that has the breath of life in it-- I give every green plant
for food." And it was so. God saw all that he had made, and it was very
good.' (NIV) Let no animal suffer or die that we may live! (d-29)